Smashed Potato Salad combines crispy smashed baby potatoes with a creamy Greek yogurt and mayonnaise dressing, crunchy cucumber and red onion, and plenty of fresh herbs. It’s a fresh twist on classic potato salad with crispy edges, creamy centers, and lots of bright, tangy flavor.
The texture is what makes this potato salad stand out for me. Instead of soft boiled potatoes throughout, you get crispy golden edges mixed with creamy dressing and crunchy vegetables, giving every bite a little something different.
Why I Love Smashed Potato Salad
Ingredient Notes
- Crispy Smashed Potatoes: Prepare the smashed potatoes from 1½ pounds of baby potatoes and let them cool before adding them to the salad. Cooling helps them stay crispy and keeps the dressing creamy.
- Greek Yogurt: Adds creaminess and a light tang to the dressing without making it too heavy.
- Mayonnaise: Works with the Greek yogurt to create a rich, creamy dressing that coats the crispy potatoes.
- Dijon Mustard: Adds a little sharpness and extra flavor to the dressing.
- Lemon Juice & Red Wine Vinegar: These add brightness and acidity that balance the creamy dressing.
- Garlic: Fresh minced garlic adds savory flavor. One clove is plenty since it goes into the dressing raw.
- Red Onion: Dice it small so you get a little crunch and onion flavor without overpowering the salad.
- English Cucumber: Adds fresh crunch. English cucumbers work especially well because they’re less watery and have fewer seeds than regular cucumbers.
- Fresh Dill & Parsley: Fresh herbs give this potato salad its bright, fresh flavor. I would stick with fresh herbs when possible.
- Green Onions: Add mild onion flavor and a little extra freshness throughout the salad.
Be sure to check out the full recipe and ingredient list below
How to Make Smashed Potato Salad
- In a large bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, red wine vinegar, garlic, salt, and pepper until smooth and well combined.
- Add the diced red onion, cucumber, fresh dill, fresh parsley, and green onions to the bowl. Stir to combine.
- Gently fold in the cooled, crispy smashed potatoes. Be careful not to break the potatoes too much; you want them to stay somewhat intact for texture.
- Taste the salad and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
- Cover the bowl and refrigerate the salad for at least 15 minutes, allowing the flavors to meld.
- Serve chilled or at room temperature. Garnish with extra fresh herbs if desired. Enjoy!
Tips I Found Helpful
- Let the potatoes get crispy: I bake the smashed potatoes until the edges are golden and crisp. That crunch is what makes this salad different from traditional potato salad.
- Cool the potatoes first: Let the potatoes cool before adding the dressing so they stay crisp and the dressing doesn’t become warm or runny.
- Dice the vegetables small: I keep the cucumber and red onion fairly small so you get a little crunch in every bite.
- Use fresh herbs: Fresh dill and parsley give this salad much more flavor than dried herbs.
- Mix the dressing separately: I whisk the dressing ingredients together first so everything is evenly combined before adding it to the potatoes.
- Fold everything together gently: The smashed potatoes can break apart easily, so I gently toss them with the dressing and vegetables.
- Taste before serving: After everything is combined, I taste and adjust the salt, pepper, or lemon juice if needed. 🥔🥗💙
Frequently Asked Questions
More Salads I Love
Yield: 4
Smashed Potato Salad
No Ratings
Smashed Potato Salad combines crispy smashed potatoes with a creamy Greek yogurt dressing, crunchy cucumber and red onion, and fresh dill and parsley.
Prep Time
15 minutes
Ingredients
- Prepared crispy smashed potatoes (from 1.5 pounds of baby potatoes)
- ⅓ cup Greek yogurt
- ⅓ cup mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ½ cup red onion, diced
- ½ cup English cucumber, diced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 2 green onions, thinly sliced
Instructions
- In a large bowl, whisk together the Greek yogurt, mayonnaise, Dijon mustard, lemon juice, red wine vinegar, garlic, salt, and pepper until smooth and well combined.
- Add the diced red onion, cucumber, fresh dill, fresh parsley, and green onions to the bowl. Stir to combine.
- Gently fold in the cooled, crispy smashed potatoes. Be careful not to break the potatoes too much; you want them to stay somewhat intact for texture.
- Taste the salad and adjust the seasoning, adding more salt, pepper, or lemon juice if needed.
- Cover the bowl and refrigerate the salad for at least 15 minutes, allowing the flavors to meld.
- Serve chilled or at room temperature. Garnish with extra fresh herbs if desired. Enjoy!
Notes
Let the smashed potatoes cool before adding the dressing to help them stay crispy. Dice the cucumber and red onion small, and use fresh herbs for the best flavor. Gently fold everything together so the potatoes don't break apart too much. For the best texture, serve shortly after assembling.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 195Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 9mgSodium: 478mgCarbohydrates: 13gFiber: 2gSugar: 3gProtein: 4g
